This dessert is a Tunisian classic. Its exact translation is “cold draft cake”.

This designation comes from the fact that our grand-mothers and great-grand-mothers, since they did not have fridges at home, used to make and assemble this cake in a room with a cold draft, so that the cake ingredients wouldn’t melt.

This recipe is far to be the original one. I think I never tasted the original recipe of this famous and popular cake. It is so popular that everyone put his/her own touch, but the cake is always tasty and mouthwatering. Some prefer it with fresh fruits like bananas or strawberries. Others like it with chocolate. But nuts are always present in the cake.

The recipe that I’m sharing here is my favorite. Rich in cream and butter with coarsely chopped hazelnuts for a crunchy result.

Biscuits Cake


  • Start with preparing the coffee and leave it to cool completely.
  • Whip the double cream (whipping cream) and add 2 tbsp of the condensed sweetened milk. Keep it in the fridge.
  • Cream the butter and add the remaining condensed milk. Add the almond or hazelnut butter and mix until well combined.
  • Keep the cream in the fridge for 1 hour or 10 minutes in the freezer.
  • Now that all the ingredients are ready, start assembling the cake.
  • Dip the biscuits in the cold coffee and make the first layer. Don’t let the biscuits soak.
  • Spread half of the butter cream over the biscuits layer.
  • Make another layer of biscuits.
  • Spread half the whipped cream over the biscuits layer and spread some crunchy chopped hazelnuts.
  • Put another layer of biscuits.
  • Spread the remaining butter cream and put a final layer of coffee dipped biscuits.
  • Decorate the cake with the remaining whipped cream and with some hazelnuts.
  • Keep in the fridge for at least 1 hour before presenting.


  • Calories: 418
  • Carbohydrates: 39.5g
  • Cholesterol: 64mg
  • Fat: 26.9g
  • Fiber: 2g
  • Protein: 6.9g
  • Saturated fat: 13.3g
  • Sodium: 252mg
  • Sugar: 19g

Biscuits Cake
Biscuits Cake